30 June 2009

Woah is me, my camera is acting up again so periodically I will be offering you dishes from my archives of yet to be published recipes. The long and the short of it is that sometimes it works and sometimes it doesn't. Like the time I tried to enter a Spanish Tapas event from Nuria or the Royal Foodie Joust a few days ago. I took photos, they all appeared to be there on the camera disk but when I downloaded them on to my computer they had miraculously disappeared. I guess these events were not meant to be, so I carry on with an on again off again camera continuing to prepare delicious dishes and trying to share them with you. Today I bring you a delicious Greek-inspired salad I tried a few weeks ago. It is topped with pan fried/grilled feta cheese marinated in mint which brought the salad out of the ordinary to extraordinary!!!

Using a sharp knife, cut the feta into eight even chunks. Place into a bowl with the mint and olive oil and mix, without breaking up the cheese, until evenly coated. Set aside for 10 minutes to marinate.

Cut the lettuce, peppers, cucumber and tomatoes into 2-3cm chunks. Place in a bowl with the olives, shredded mint and vinaigrette and toss to combine.

Warm a non-stick frying pan over a medium to low heat. Add the feta and cook gently for about 2 minutes. Turn each cube over with a palette knife and cook for a further 2 minutes, or until hot and softened but not coloured.

Spoon the salad onto serving plates and top with the hot feta.

Serve immediately with warmed pita bread.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.